DIRECTIONS:
Bring the chicken stock to the boil, then place on the back burner of the stove on a very low heat to keep it hot. In a large frying pan heat 1/2 the butter until it bubbles. Now add the onion and fry gently for 5-6 minutes until golden and soft. Now turn up the heat and add the rice. Stir thoroughly for 1-2 minutes ensuring all the rice is coated with butter.
Add the wine and let the alcohol burn off (about 30 seconds) stirring all the time, then add 1 ladleful of stock and stir vigorously – the liquid will be absorbed by the rice fairly quickly so add another ladleful or 2 to slow down reduction. Stir the rice constantly as you reduce the liquid in the pan. When it’s almost gone, add another ladleful. Repeat this process for about 18-20 minutes until the rice is thick and creamy. Add the final 1/2 cup of stock which you infused the saffron in and stir for 2-3 minutes until you reach the desired consistency.
Remove from the heat and stir in the remaining butter and the parmesan to create a very creamy and glossy finish.